Name: Asian Pasta Salad
Ingredients: 1 block tofu, pressed then diced; soy sauce; Asian spices; 1 carrot, sliced thinly in strips with a potato peeler; fresh bean sprouts; fresh cilantro, chopped; green onions, chopped; thin spaghetti noodles, enough for 4 servings; green tea leaves; 2 tablespoon peanut butter; 1 tablespoon sesame oil; 2 teaspoon rice wine vinegar; salt & pepper to taste; chili paste/Sambal Oelek

Asian Pasta Salad

Ingredients

1 block tofu, pressed then diced
soy sauce
Asian spices
1 carrot, sliced thinly in strips with a potato peeler
fresh bean sprouts
fresh cilantro, chopped
green onions, chopped
thin spaghetti noodles, enough for 4 servings
green tea leaves
2 tablespoons peanut butter
1 tablespoon sesame oil
2 teaspoons rice wine vinegar
salt & pepper to taste
chili paste/Sambal Oelek

Instructions

Press the tofu for at least 30 minutes; 1 hour is better. Dice the tofu, then toss with a few dashes of soy sauce and your favorite Asian spices (I like it with 5 spice powder). Bake the tofu in a 350F oven, for about 20-30 minutes (until the tofu is sort of chewy in consistency). Or saute the tofu in a bit of olive oil, until it's a nice golden color. Set aside to cool. Boil the spaghetti in water, with green tea (loose or in bags). Drain and cool. While the spaghetti is cooling, mix together the salad dressing. Toss the noodles with the dressing, then pile the veggies and tofu on top. Toss together just before serving. Add peanuts or cashews as a condiment if desired.